The original plan for my small bounty of feijoas was along the lines of a tarte tatin, but somehow I ended up making a pudding instead. Thanks to having two remaining feijoas I could still go with my initial plan. The radical tarte tatin police may look at this variation and collectively gasp at its inauthenticity and lack of blackened caramelisation.
“There’s too much syrup!” I hear them quip.
Let’s just say this is a variation of the French classic; one where I’ve intentionally ramped up the “juice” because I like things a little saucy now and then. You know?
The tartness of the slightly underripe feijoas and blueberries is mellowed by the sugar and butter, and the hint of thyme adds another layer of aroma that’s already present from the feijoa.
The quantities I’ve provided are for one small tarte. It’s big enough for two people, but to be honest, a garbage guts like myself could easily have eaten the whole thing in one sitting. Want a bigger tarte? Then double the recipe and use a bigger pan. Easy.
And don’t forget the double cream. Because a life without cream is a life I don’t want to hear about. Just kidding, use yoghurt or whatever you want.